Beetroot poori recipe with quick video, step wise detailed picture. Best for kid’s lunch box or tiffin box. Goes well with plain coconut chutney.
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Wanted to try beetroot poori for long time. I made it just as we make palak puri. And the same can be made as chapati/ roti also. Made both and loved chapati a lot. To my surprise, Vj loved it.
After a lot of tempting comments in my post in social media about the combo of poori with coconut chutney, I just made coconut chutney for this poori. It was not only tasty but the white chutney with the bright pink poori was even treat to eyes.
After making the video, hogged those with chutney for lunch. Had the same dough for dinner as chapati. Gave some for Vj thinking he may not like, but he told it was very nice. Was double happy since i finally made this recipe as well as we both liked it.
If you are packing for your kids lunch box, you can try using a small lid to cut out as mini puris. Or even cookie cutter is a great idea to cut out their favorite shapes. As in palak poori, the ajwain not only adds flavour, also aids digestion.
Recipe card
Beetroot poori recipe
Ingredients
- 2 cups atta wheat flour
- 1 cup beetroot chopped
- ½ teaspoon ajwain omam
- 1 teaspoon salt
- Oil as needed
Instructions
- Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.
- Puree the cooked beetroot.
- In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.
- Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).
- Dust well with flour and roll out each ball to thick poori.
- Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
- Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.
- Drain over paper towel and repeat to finish.
Video
Notes
- Do not over cook beetroot or the poori. Otherwise it will affect the colour of poori too.
- Oil should be hot, otherwise poori wont puff up. Do not keep the rolled out poori for long time as it will not also puff.
Stepwise photos
1. Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.
2. Puree the cooked beetroot.
3. In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.
4. Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).
5. Dust well with flour and roll out each ball to thick poori.
6. Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
7. Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.
8. Drain over paper towel and repeat to finish.
Serve with any poori side dish or coconut chutney.
I made this last week. Added some chilli powder. Love your colour. I was expecting what you will post for Valentine’s Day.
Will it stay fluffed up for lunch box?any tips to achieve that?
Nope, it wont 🙂 Only crispy pori (like pani puri) stored carefully can stay fulled. This is soft, so as soon as the steam escapes, it will obviously flatten. It can stay fluffed for 15-20 mins max if you make the dough stiff, rolled thick 🙂